Vanilla cookies topped with caramel, sprinkled with toasted coconut, and laced with chocolaty stripes.
1 box Caramel deLites Girl Scout cookies
3 tbs. margarine, melted
1 (8 oz.) pkg. cream cheese, softened
¼ c. sugar
2 tbs. milk
1½ c. non-dairy whipped topping, thawed
1¼ c. cold milk
1 pkg. (4-serving) instant coconut crème pudding and pie filling
¼ c. toasted coconut
3 tbs. semi-sweet chocolate mini morsels
Non-stick cooking spray
Place cookies in a food processor or blender; process until fine crumbs.
Spray bottom of a 9-inch square pan with non-stick cooking spray.
Combine cookie crumbs and margarine; press evenly in bottom of prepared pan.
Using an electric mixer beat cream cheese with sugar and 2 tablespoons milk until smooth. Blend in ¾ cup of the whipped topping; set remainder of topping aside.
Spread mixture evenly over cookie layer.
Pour 1¼ cup milk into a bowl. Add pudding mix and beat 1 to 2 minutes or until smooth.
Pour over cream cheese layer.
Chill several hours or overnight.
Spread a thin layer of coconut on a baking sheet and bake in a 325 degree oven for 6 to 8 minutes, stirring frequently; cool.
Just before serving, spread remaining ¾ cup whipped topping evenly over top of dessert; sprinkle toasted coconut and mini morsels on top of dessert.
To serve, cut into 12 portions.
by Lauren Salkeld at Epicurious